I used to be terrified of failure. Then it hit me that failure is the only way to learn, and that at least I tried and can say I gave it my all. I still struggle with it sometimes, but this acceptance of failure has led me to do some pretty ridiculous things that sometimes work out, and sometimes don’t. Like, starting my own handmade soap company because why not (worked out), and building a super classy potato box last year just to see if they were any good (sort of worked out, but decided against one for 2014 since we’re trying a new method).
One of the places I’ve learned to accept and love failure is in the kitchen. Love might be a strong word, but I love that it forces me to just go for it, experiment, try something new, and learn from it when it dies in a blaze of glory and curses. It’s a growing opportunity. Sometimes things succeed exceptionally well which of course makes me feel like I could win “Worst Cooks Ever” on the Food Network, and sometimes—just sometimes—the happy accident happens. Which is, of course, my very favorite thing to happen in the kitchen because it means you end up with something better than you intended. That’s a straight up win in my book.
“I can make granola. I bet I can make granola bars.”
“Ohh, what if I made chewy granola bars?”
“How on earth do you make chewy granola bars?”
“Where’s my phone?”
“Oh, that’s how you make them? Wait, this ones different. So is this one.”
“I’ll wing it. What’s the worst that can happen? I’ll bake whatever happens into granola clusters or something.”
That, my friends, is how delicious Oatmeal Truffles were born. You are welcome.
The granola bars were on par to be pretty delicious, but I must have added too much agave or not enough coconut oil or something. They were just a little too sticky and drooped in bar form. I started squeezing the bar to see if it was just a compression thing. As I did that, I ended up with a ball. At that point I genuinely did not care that I didn’t have granola bars anymore.
This is where, in happy accident land, a light bulb went off. I ran into the pantry and grabbed my raw cocoa powder and shredded coconut while I completely and blissfully forgot about any granola bars that might have been in another space and time.
I’ve got to tell you guys something. These are delicious and surprisingly filling. They taste like no-bake cookies but without the butter/dairy. I ended up deciding the best combination was a mix of chocolate and coconut together, which you can see below. One other happy accident I found, but isn’t pictured here, is that if after you coat the balls in chocolate you can keep rolling them in your hands and the chocolate absorbs into the peanut butter oils and makes a nice non-powdery coating.
At the end of the day, I’m pretty excited I didn’t end up with granola bars. These are so darn good. I’m going to wing giving you guys a recipe just like I winged these. Pretty much once your mixture can easily hold together in ball form you’re good to go. Remember one tip though, it’s kind of a compressing into a ball motion versus a quick roll to make it all stick. These are vegan-friendly and even raw-vegan-friendly if you use raw nut butter! I think what I like most about these is that they are not overly sweet. I’m not huge on sugary sweet desserts and these fit the bill. It’s also pretty easy to be satisfied with one or two, since they’re very dense and filling.
I know these won’t save the world, but happy, not hangry, people make good decisions and express kindness to others. That’s got to count for something, right?
- 3 cups thick cut oats
- 1/4 cup agave nectar
- 1 cup peanut butter
- 1/4 cup coconut oil (I'm not sure this is definitely needed, experiment!)
- 1/8 - 1/4 cup dried blueberries
- Few tablespoons chia seeds
- Few tablespoons shredded coconut (I use dried shredded, not moist)
- Shredded Coconut
- Raw Cocoa Powder
- Baking Chocolate
- Whatever else dried product you want to roll them in
- If using coconut oil, melt before adding. It helps to add in the peanut butter to the coconut oil to melt everything down before mixing to coat the oats evenly. Add all "mixture" ingredients in a bowl and combine. Set mixture in the fridge to cool for an hour. Test to see if the mixture can hold ball shape by grabbing a small handful and compressing into a ball and then rolling around in your palms. They should hold up pretty solid. If they don't hold add more peanut butter (or play around to see what works best for you).
- Once they hold, roll into balls and roll in your mixtures to coat. Place in a single layer and put back in the fridge to fully set up.
- Now, eat!
- You want these to be cold when you're working with them. The heat of your hands will begin to melt the peanut butter/coconut oil. If they get too warm just put the mixture back in the fridge to chill again before continuing.